This is a basic seafood stock to be used in recipes like bisque and seafood soups, rice and pasta dishes, as needed.  Take your scrap fish and shellfish heads, tails, and shells and make stock.  Freeze and use some for later when you need a hearty stock while you are making the effort.  I use shrimp heads for the flavor and cost, and I like shrimp!

• 1 to 2 Lbs of Shrimp, whole with heads, tails and shells.
• 2 T olive or vegetable oil
• 2 carrots
• 2 ribs of celery
• 1 onion
• 2 -3 cloves garlic
• 1 bay leaf
• 1 T Thyme or a dash of dried thyme
• 1-3 dashes of Tabasco or Louisiana hot sauce
• 3-5 dashes of Worcestershire sauce
• 1/4 Cup Sherry, Cognac or White Wine, optional
• 8 to 10 cups Water
• Salt
• Pepper
• Garlic Powder
• Paprika
• Cayenne
• 3 Green Onions
• Zanzabar

In a large stock pot cook the shrimp heads in the oil on medium high heat for about 12 minutes. Add the veggies and cook another 12 minutes. Add the spices and the then the hot sauce and the worcestershire sauce.

Add the sherry and smell the aroma of the alcohol burn off the pot for a few minutes before adding the water. Add the bay leaf and green onions

Simmer the mix down for an hour and 10 minutes on low.

turn the heat off and let the stock cool for half an hour before jarring and freezing and refrigerating for your next recipes. Lasts about 4 or 5 days in the fridge max.  Better to freeze.